Seafood industry. Preservation facilities

The processes following in a fishery product facility are very similar to those followed in the meat industry. In the case of a preservation facility, the refrigeration systems used are not much different than those that may be found at an abattoir.

Fish is one of the fresh products that presents the most difficulties in terms of preservation, since rapid deterioration can take place after the fish is captured and killed if it is allowed to remain at the ambient temperature. The fish must therefore be subjected to rapid cooling action in order to achieve preservation adequate for the short-term (refrigeration) or long-term (freezing).

The product must be cooled rapidly once harvested in order to eliminate what is known as field heat. This allows the physiological and pathological actions to be slowed down.

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